Great Grub for Groundhog’s Day

What sort of menu to celebrate Groundhog Day?
What do groundhogs dine on?  Berries and nuts? 
Something earthy for the winter doldrums…
something pithy for an early spring.
The Menu Shoppe gets it covered…
( but not the groundhog’s shadow )
Holidays and Food Holidays too–are ideal for specialty menus or LED Boards.
Our diverse portfolio features assorted sizing and multiple view options. Or customized.
The Menu Shoppe uses only book cloth which has been rated as having ‘high tear’ properties, which means our menu covers will last. Available in three materials: Linen, Brushed Metallic, or Leatherette. Available in multiple view options.
Ultra-durable  reinforced polyurethane. Guaranteed to last.
Perfect for logo display.
And for a fun Groundhog Day Menu…
Berry and Nuts Cinnamon Quinoa
Apple Brown Bread
Olive Spread with Walnuts
Cocoa-Amaretto Woodchuck  dessert cookies
Berry and Nuts Cinnamon Quinoa
For breakfast, brunch…or atop greens for lunch.  Makes a great small plate too.
1 cup organic 1% low fat milk
1 cup water
1 cup organic quinoa
2 cups fresh blackberries ( or substitute berries of choice )
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted* ( or substitute walnuts )
4 teaspoons organic agave nectar, such as Madhava brand ( or substitute honey )
Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blackberries and cinnamon– transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar — or honey — over each serving.
Apple Brown Bread
A hearty bread reminiscent of the whole-grain version baked by the Pennsylvania Dutch.
2 medium Pennsylvania tart apples such as McIntosh, Nittany, or Winesap 
1/4 cup unsalted butter 
1/3 cup light or dark molasses 
1/3 cup honey 
1 cup rye flour 
1 cup whole-wheat flour 
1 cup cornmeal 
2 teaspoons baking soda 
1 teaspoon salt 
2 cups low-fat buttermilk 
Peel, core and chop apples.  Set aside.  In large bowl, beat butter with electric mixture until softened.  Blend in molasses and honey.  In separate bowl, combine rye and wheat flours, cornmeal, baking soda and salt.  Gradually add about one third of the flour mixture to butter mixture, blending just until moistened.  Blend in half of the buttermilk and then another third of the flour mixture.  Add remaining buttermilk and flour mixture, mixing just until ingredients are blended.  Stir in apples.  Spoon into two lightly greased 9 x 5-inch bread pans.  Bake at 325 degrees for 1 hour or until  toothpick inserted in centers comes out clean.  Cool in pans 10 minutes before removing. Serve warm or cold.
Olive Spread with Walnuts
1 3/4 cups pitted Kalamata olives or other brine-cured black olives (about 1/2 pound pitted)
3 tablespoons plus 1/4 cup walnuts, toasted, chopped
1/4 cup olive oil
2 teaspoons coarse-grained Dijon mustard
1 garlic clove
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh sage
Dash of cayenne pepper
Finely chop black olives and 3 tablespoons toasted walnuts in processor. Add olive oil, Dijon mustard, garlic, thyme, oregano, sage, and cayenne pepper and process until coarsely pureed. Stir in remaining 1/4 cup chopped toasted walnuts.
suggested pairings:
…as for the dessert cookies…bakery made by Vermont Moonlight Cookies. Hand-cut tender shortbread cookies are flavored with cocoa and just enough amaretto, then topped with a chocolate drizzle.
If it’s on the menu…the Menu Shoppe has it covered.
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